Name: Birria Tacos Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 2 dried guajillo chilies, seeded; 2 dried ancho chilies, seeded; 1 dried pasilla chili, seeded; 1 medium onion, quartered; 4 cloves garlic; 2 Roma tomatoes, halved; 2 cups beef broth; 1/4 cup apple cider vinegar; 1 tablespoon adobo sauce from chipotle peppers; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 2 bay leaves; Salt and black pepper to taste; 12 corn tortillas; 1 cup shredded Oaxaca or mozzarella cheese; Fresh cilantro and diced onion for garnish; Lime wedges for serving

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This Birria Tacos Recipe is pure fiesta on a plate—tender, slow-simmered beef with rich dried chilies and fragrant spices, tucked inside crispy tortillas and dunked into silky consommé. It’s everything you crave in comfort food: bold flavors, juicy pulled meat, melty cheese, and just enough heat to keep things exciting. Whether you’re feeding a crowd or just want to treat yourself to the ultimate taco night, these birria tacos promise to turn any kitchen into the best Mexican eatery in town.

Ingredients You’ll Need

The beauty of the Birria Tacos Recipe is in its blend of classic ingredients—each one playing a unique, irreplaceable role in building layers of flavor and texture. Here’s what makes every bite so magical, plus a tip for each to help you master the process.

Beef Chuck Roast: The ideal cut for birria, as it breaks down beautifully into tender, juicy shreds that soak up all the flavors.
Dried Guajillo Chilies: These provide a delicious mild heat and a vivid red color—remember to seed them for a smooth sauce.
Dried Ancho Chilies: Anchos bring sweet, smoky undertones to balance the heat; toasting them first unlocks their full potential.
Dried Pasilla Chili: Adds earthy notes and depth, contributing a signature smoky richness.
Onion: Quartering it helps it blend up silky-smooth in the sauce and infuses the broth with subtle sweetness.
Garlic: Fresh cloves give a punch of robust flavor that ties all the spices together.
Roma Tomatoes: The acidity and sweetness from ripe tomatoes mellow out the spices and add body to the sauce.
Beef Broth: Opt for low-sodium to control saltiness and create a deeply savory, slurpable consommé.
Apple Cider Vinegar: A splash brightens up the entire dish and perfectly balances the richness.
Adobo Sauce (from chipotles): Just a spoonful infuses the meat with a gentle smoky, spicy flavor.
Cumin: Earthy and warming, it’s essential for that classic Mexican taste.
Dried Oregano: A sprinkle of oregano provides herbal freshness, grounding the sauce with tradition.
Smoked Paprika: Intensifies color and adds another layer of subtle smokiness.
Ground Cinnamon: Surprising but crucial, cinnamon lends a whisper of warmth and complexity.
Bay Leaves: Simmer these in the stew for that old-school background aroma—remove before shredding!
Salt and Black Pepper: Season generously to highlight every other flavor in the recipe.
Corn Tortillas: The classic vehicle for birria; dipping them in consommé before frying is a game changer.
Shredded Oaxaca or Mozzarella Cheese: Oaxaca melts perfectly, but mozzarella gives a lovely cheese pull if you can’t find it.
Fresh Cilantro and Diced Onion: Sprinkle on for a burst of freshness and crunch in every bite.
Lime Wedges: A final squeeze brings everything to life; don’t skip it!

How to Make Birria Tacos Recipe

Step 1: Toast and Soak the Chilies

Start by gently toasting the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat. This step awakens their oils, releasing a smoky aroma that forms the backbone of the Birria Tacos Recipe. Once the chilies are fragrant and slightly puffy, soak them in hot water for about 15 minutes to soften and mellow their flavors.

Step 2: Blend the Sauce

Combine your soaked chilies, quartered onion, garlic cloves, Roma tomato halves, apple cider vinegar, adobo sauce, cumin, oregano, smoked paprika, cinnamon, and a cup of beef broth in a blender. Blend until you have a velvety, thick sauce with no big bits—this aromatic mixture is what makes birria so crave-worthy.

Step 3: Sear the Beef

Season your beef chuck generously with salt and black pepper. In a large pot or Dutch oven, heat a splash of oil and sear the beef chunks until each side gets a deep, caramelized crust. This step locks in the flavor and adds an irresistible savory note to the finished Birria Tacos Recipe.

Step 4: Simmer the Stew

Pour that rich, blended chili sauce over the seared beef. Add the remaining beef broth and toss in the bay leaves. Bring your pot to a gentle simmer, cover, and cook on low for three to four hours. Your kitchen will fill with mouthwatering aromas, and the beef will become fall-apart tender, soaking up every bit of flavor.

Step 5: Shred the Beef and Strain the Consommé

Once your beef is super tender, fish it out of the pot and shred it with two forks. Meanwhile, strain the cooking liquid through a fine mesh sieve to create a silky-smooth consommé—the signature dipping sauce for the Birria Tacos Recipe.

Step 6: Assemble and Pan-Fry the Tacos

Now comes the fun part! Heat a skillet over medium. Dip each corn tortilla into the consommé to coat both sides, then lay it in the skillet. Pile on some shredded beef and a little cheese, fold the tortilla, and pan-fry until golden and crispy on both sides. You’ll hear that sizzle and know you’re in for a treat.

Step 7: Serve and Dunk

Serve the tacos piping hot with small bowls of consommé for dunking, plus a generous sprinkle of cilantro, diced onion, and a squeeze of lime. Each dip into the consommé makes these Birria Tacos so special—messy, yes, but oh-so-worth it!

How to Serve Birria Tacos Recipe

Garnishes

What takes this Birria Tacos Recipe over the top are the fresh garnishes. Top each taco with a flurry of fresh cilantro and diced onion for crunch and brightness, then finish with a wedge of lime to drizzle over each bite. These simple additions cut through the richness of the beef and highlight all those slow-simmered flavors.

Side Dishes

You can keep it simple with just the tacos and consommé, but if you’re looking to round out your meal, consider serving classic Mexican rice, flavorful pinto or black beans, or a refreshing cucumber-jicama salad. Each side brings its own personality, making your Birria Tacos Recipe dinner feel like a true Mexican celebration.

Creative Ways to Present

For a fun twist, set up a DIY taco bar so everyone can dip, fill, and garnish their own tacos. Or try rolling the shredded birria and cheese into taquitos, then frying to golden perfection. Mini birria quesadillas also make an unbeatable party snack—just slice into wedges and serve with consommé shooters for dipping!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers from your Birria Tacos Recipe, store the shredded beef and strained consommé separately in airtight containers in the fridge. They’ll last for up to four days and can be combined for quick and delicious lunches or dinners.

Freezing

Both the birria beef and consommé freeze beautifully! Pack them into separate freezer-safe bags (removing excess air) and keep for up to three months. Just thaw in the fridge overnight, and you’ll have everything ready for an impromptu taco night whenever the craving strikes.

Reheating

To bring your Birria Tacos Recipe leftovers back to life, gently rewarm the beef in a pan with a splash of consommé. Heat the consommé itself on the stovetop or in the microwave until steaming hot. For the tortillas, always re-dip in consommé before pan-frying again so they crisp up and stay full of flavor.

FAQs

Can I make the Birria Tacos Recipe in a slow cooker or Instant Pot?

Absolutely! Just sear the beef first for extra depth, then add all ingredients to your slow cooker (on low for 7-8 hours) or Instant Pot (high pressure for about 60 minutes, then natural release). The results are just as tender and delicious, with minimal effort.

What if I can’t find Oaxaca cheese?

Shredded mozzarella is a fantastic substitute—melty, mild, and perfect for getting those golden, crispy cheese edges. If you love some stretch, try Monterey Jack as well; both melt smoothly and complement the birria flavor.

How spicy is the Birria Tacos Recipe?

The finished tacos are more smoky and rich than very hot, but you can always adjust the heat. Leave out the adobo sauce or use fewer chilies for a milder version, or add more chipotle if you’re after serious spice!

Can I use a different cut of meat?

While chuck roast is traditional and yields perfect shreds, you can mix in short ribs, beef shank, or even brisket for extra flavor. For a leaner option, some home cooks try lamb or goat for an authentic regional twist.

What’s the best way to strain the consommé?

Use a fine mesh sieve and press with the back of a spoon to get every drop of liquid gold. Skim off any excess fat (or save it for dipping tortillas before frying for maximum flavor!).

Final Thoughts

There’s nothing quite like tearing into a juicy, melty Birria Tacos Recipe—the kind of meal that turns any night into a memorable celebration. With its tender beef, deep chili-spice, and crispy tortillas, this recipe will soon become a staple for your family and friends. Don’t be afraid to get a little messy and make the consommé your own. Give it a try, and your taco nights will never be the same!

Birria Tacos Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 4 hours 30 minutes
Yield: 12 tacos 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with these flavorful Birria Tacos. Tender beef, infused with a blend of chilies and spices, is nestled in corn tortillas, crisped to perfection, and served with a rich consommé for dipping. A mouthwatering twist on traditional tacos!

Ingredients

Scale

For the Beef:

3 pounds beef chuck roast, cut into large chunks
2 dried guajillo chilies, seeded
2 dried ancho chilies, seeded
1 dried pasilla chili, seeded
1 medium onion, quartered
4 cloves garlic
2 Roma tomatoes, halved
2 cups beef broth
1/4 cup apple cider vinegar
1 tablespoon adobo sauce from chipotle peppers
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
2 bay leaves
Salt and black pepper to taste

For Serving:

12 corn tortillas
1 cup shredded Oaxaca or mozzarella cheese
Fresh cilantro and diced onion for garnish
Lime wedges for serving

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Instructions

Prepare the Sauce: Toast dried chilies and soak in hot water. Blend with onion, garlic, tomatoes, vinegar, adobo sauce, spices, and 1 cup broth.
Cook the Beef: Sear beef, pour sauce over, add remaining broth and bay leaves, simmer for 3-4 hours until tender.
Shred and Serve: Shred beef, strain sauce, dip tortillas in consommé, top with beef and cheese, fold, and crisp in a skillet. Serve with consommé, cilantro, onion, and lime.